I am working on Parboiled rice. To check the effect of temperature on rice color some article suggests to investigate the level of Reducing sugars, Free amino nitrogen, Furosine, 5-Hydroxymethyl-2furaldehyde. The number of indicators vary article to article. Among all of indicators have also seen difference in case of standards. For RS I have seen to check several standard. Some Article have checked only glycine for FAN, others checked with lysine or both or more. So I am confused for proving the Maillard reaction in my sample, how many indicators and for one test how many standard should I select?

some people say only RS and Amino acid not enough to prove, others say only Furosine is not enough to prove Maillard reaction!

If you have any good Article on Maillard reaction/amadory product/ or how many indicators are enough to establish, kindly suggest me.